5-a-day couscous

5-a-day couscous

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(25 ratings)

Prep: 10 mins Cook: 30 mins


Serves 1
Rebecca Roberts serves roasted courgette, carrots, red onion, tomatoes and mushrooms with couscous and chicken in this recipe for one

Nutrition and extra info

Nutrition: per serving

  • kcal725
  • fat36g
  • saturates8g
  • carbs54g
  • sugars18g
  • fibre9g
  • protein43g
  • salt0.9g


  • 1 medium courgette, cut into small chunks



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 1 medium carrot, cut into small chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 medium red onion, cut into wedges
  • 85g mushroom, quartered



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • handful cherry tomatoes (about 8)
  • 2 garlic cloves, peeled
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • ½ tsp dried chilli flakes
  • 2 bone-in chicken thighs, skin on
  • 50g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • ½ small pack parsley or mint, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • drizzle sweet chilli sauce (optional)


  1. Heat the oven to 200C/180C fan/gas 6. Put the vegetables and garlic on a baking tray. Season well, drizzle with 1 tbsp olive oil and mix until everything is coated.

  2. Sprinkle the spices and some seasoning over the chicken thighs, then rub into the skin and flesh. Drizzle a little oil over the skin and nestle the thighs among the veg. Roast in the oven for 25-30 mins until the vegetables are starting to crisp and the chicken is cooked through.

  3. About 10 mins before the chicken and vegetables are done, put the couscous in a bowl and just cover with boiling water, cover with cling film and set aside for 5 mins.

  4. Fork through the couscous to separate the grains. Toss the vegetables and parsley or mint through the couscous, season, then transfer to a serving plate. Top with the chicken and drizzle over the sweet chilli sauce, if you like.

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Comments, questions and tips

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26th Sep, 2013
What a lovely recipe and so easy to make. Went down a treat :)
25th Sep, 2013
Very yummy and easy to prepare! Hubby requested more meals like this one :) Also added one medium sized aubergine when roasting and a chopped avocado after it was all done. Used both mint and parsley, as I love that combo. I will definitaly make this again!
23rd Sep, 2013
Loved it. Full of flavour, very simple instructions and well balanced dish, we'd happily it again.
16th Sep, 2013
Great recipe and healthy as 5 of your 5 a day! Chicken took longer to cook than 25 mins though. Already made it a few times and it's becoming one of our favourite recipes. :-)
5th Sep, 2013
Very delicious. The whole Family liked it. Instead of chilisauce we took fresh natural yoghurt as it is served with turkish and greek dishes. Greetings from Germany.
5th Sep, 2013
Tried this out without the chicken. I chose to season with simple salt, pepper and lemon juice and it turned out superbly light, healthy and simply delicious!!!!


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